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Flemish Flan

21st.Century.Chef's picture
Ingredients
  Self-raising flour 6 Ounce
  Dry mustard 1 Teaspoon (Leveled)
  Salt 1 Teaspoon (Leveled)
  Butter/Margarine 4 Ounce
  Eggs 2
  Worcestershire sauce 1 Teaspoon
  Cold water 3 Tablespoon
For filling
  Tomatoes 2 Large
  Canned tuna/Canned salmon 1 Medium
  White sauce/Salad cream 4 Tablespoon
  Tomato ketchup 1 Tablespoon
  Lemon juice 1 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Seasoning 1 Teaspoon
  Cucumber twists 4 (For Garnish)
Directions

Sift dry ingredients into a bowl.
Rub in fat until mixture resembles fine breadcrumbs, then mix to a soft dropping consistency with the beaten eggs, Worcestershire sauce and water.
Beat thoroughly with a wooden spoon, then turn mixture into an 8-inch well-greased sponge flan tin.
Bake towards the top of a moderately hot oven (400°F - Gas Mark 5) for 30-35 minutes.
Turn out and cool on a wire tray.
Cover base of flan with the sliced tomatoes.
Mix filling ingredients well together and spread over the tomatoes.
Garnish with cucumber twists.
Serve with salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
480 Minutes
Cook Time: 
8 Minutes
Ready In: 
0 Minutes

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